Tender and flavourful beef wellington recipe that will impress your guests and family.
Tender beef fillet surrounded by a savoury duxelle, prosciutto, and flaky pastry. Beef wellington makes an incredible dinner on special occasions and for the holidays, but it also helps make an everyday dinner something to celebrate.
Beef wellington always looks so difficult to make, when in reality, it really isn't. The hardest part of this, and any meat dish, is getting the beef to the perfect level of doneness. In beef wellington the beef should still be pink, but not bloody, which can be hard to gage considering it's wrapped in pastry. It also does take a bit of time to prepare. There are several cycles of refrigeration to help a beef Wellington hold its shape so time must be allotted.
All in all it is well worth the time it takes to make this delicious meal. It can be a very impressive main dish that will get rave reviews.
(Makes 8 servings)
2 lbs beef fillet, trimmed and wrapped, to form a log
1 tablespoon extra virgin olive oil
1/4 sweet onion, finely minced
1 lb white mushrooms, finely chopped
1 teaspoon dried thyme
1 teaspoon sea salt, divided
1 teaspoon ground black pepper, divided
1 sheet puff pastry
4 slices prosciutto, sliced very thin
2 egg yolks, beaten
1 tablespoon water
This recipe begins the evening before it is going to be served. Take the beef fillet and trim off any excessive fat. Using butchers' string to tie the fillet into a compact log then wrap very tightly in clingwrap. (If using strong clingwrap, the string may not be needed.) Refrigerate overnight to help set the shape of the beef.
If the pastry is frozen, move it to the refrigerator to thaw overnight as well.
In a large sauté pan over medium-high heat, add the oil. Unwrap the beef, and season with half the salt and ground black pepper. When the oil is hot, braise the meat on all sides to brown only. Remove from the pan and set aside to cool.
In a food processor, add the onion and mushrooms and pulse until it reaches a fine texture. In the same pan the meat was braised, add the onion and mushroom mixture. Add the thyme along with the remaining salt and ground black pepper and mix well. Allow the mushrooms to cook down and release their water content while mixing frequently. As the mushrooms cook down, and all the water evaporates, they will begin to form a paste known as a duxelle. When ready, transfer the duxelle from the pan to a bowl and let cool.
Turning our attention to the pastry, lightly flour a flat work surface and roll the sheet of pastry into a rectangle large enough to completely envelop the meat. The size of the pastry will need to be judged based on the length and width of the beef fillets. Transfer the pastry to a sheet pan, cover with clingwrap, and refrigerate until needed.
Once everything has cooled, spread a sheet of clingwrap on a flat work surface. Spread out the pastry and arrange the slices of prosciutto onto the pastry so that they overlap slightly. The prosciutto should cover an area of the pastry where the meat will be placed. Spread the duxelle over the prosciutto in an even layer.
In a small mixing bowl, add the egg yolks and water then whisk to combine. Brush the egg wash on the pastry visible around the duxelle.
Place the beef fillet onto the duxelle then, using the clingwrap to assist, tightly wrap the pastry around the meat and fold down both ends. Wrap the bundle tightly with the clingwrap and refrigerate for 30 to 60 minutes.
Preheat the oven to 400°F / 205°C and line a sheet pan with parchment paper or silicone liner.
Unwrap the beef wellington, and with a sharp knife, cut the top of the pastry lightly to provide vents. Brush the pastry with the egg wash and bake for 20 to 25 minutes or until the pastry turns golden brown. Remove from the oven and let the beef wellington rest for 10 minutes before cutting in and serving.
Nutritional Information Per Serving:
total calories = 391 | total fat = 23.54g | saturated fat = 9.22g | cholesterol = 91.25mg | sodium = 686.69mg | net carbohydrates = 11g | dietary fibre = 2.68g | sugars = 1.03g | protein = 30.41g